Cherry Cranberry Mimosa Recipe

Make cherry-cranberry purée

Pit and halve the fresh cherries. Place the pitted cherries, granulated sugar, fresh lemon juice, and 30 ml of the cranberry juice into a blender or food processor. Pulse until mostly smooth but still slightly textured (about 10–15 seconds).

If you prefer an extra-smooth texture, strain the purée through a fine-mesh sieve into a small bowl, pressing with the back of a spoon to extract as much liquid as possible. You should yield roughly 80–100 ml of purée. Discard solids left in the sieve.

In a measuring cup, combine the remaining cranberry juice (about 90 ml if 30 ml was used in the blender) and the fresh orange juice. Stir in the cherry-cranberry purée until evenly incorporated and taste. Adjust sweetness with up to 1 additional teaspoon sugar if needed.

Chill champagne flutes or coupe glasses in the refrigerator for at least 15 minutes prior to serving to keep the drink cold and bubbly.

Finish each mimosa

For each serving (makes 6), measure about 30–35 ml of the cherry-cranberry juice base into a chilled flute (this is roughly 1/8 cup). If using maraschino or cherry liqueur, add 5 ml (1 tsp) to each glass now for extra cherry aroma.

Top each glass gently with 120–125 ml of chilled sparkling wine (fill slowly to preserve bubbles). Do not stir vigorously — a gentle swirl with a bar spoon is fine to combine.

Garnish each glass with a halved fresh cherry on the rim and 2 fresh cranberries or a small orange twist. Serve immediately so the bubbles remain lively.

If making a pitcher: multiply the base and sparkling wine proportionally (use about 180 ml base to 750 ml sparkling wine for a full bottle), combine base and sparkling wine gently in a chilled pitcher, then pour into glasses and garnish individually.